ZIPPY ZUCCHINI BURGERS
A wonderful new way to eat the beloved zucchini! :) They are easy to make, and taste great! Family tested and loved. You can make the patties and freeze some for later too. Created for Dining on a Dollar contest.
Provided by Sharon123
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Saute chopped zucchini, bell pepper, and onion in 1 tbls. butter on medium low heat until very soft, about 10-15 minutes.
- Combine zucchini mixture with the parsley, cheese, cracker crumbs, walnuts, egg, pepper, salt if using, and garlic. Cool for 30 minutes in the refrigerator.
- Form into 4 patties, depending on what size you want them(at this point you may freeze in between sheets of wax paper or plastic wrap).
- In a sauté pan, heat olive oil until hot, reduce heat to medium, then fry patties about 5-7 minutes each side, till nice and brown on each side.
- To make sauce, mix mayonnaise, mustard and honey together in a small bowl. Use 1 tbls. sauce for each burger.
- You can serve these in buns with sauce, or by themselves with sauce on top.
- Caramelized onions(just onions sauteed in small amount of oil till golden brown) are great to go on top of burger.
Nutrition Facts : Calories 415.6, Fat 26.6, SaturatedFat 8.5, Cholesterol 78.1, Sodium 337.4, Carbohydrate 32.3, Fiber 4, Sugar 11.1, Protein 14.3
ZUCCHINI BURGERS (NO, NOT VEGETARIAN)
Make and share this Zucchini Burgers (no, not vegetarian) recipe from Food.com.
Provided by Izzy Knight
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Mix first six ingredients together, add salt and pepper to taste, and form four patties.
- Grill until desired doneness is reached, placing one slice of cheese on each burger when they are turned.
- Serve with desired garnishes.
Nutrition Facts : Calories 350.3, Fat 13.9, SaturatedFat 5.2, Cholesterol 73.7, Sodium 289.7, Carbohydrate 26.7, Fiber 2.4, Sugar 6.2, Protein 28.5
BEEF AND ZUCCHINI BURGERS
A different twist on the traditional hamburger. I like any recipe that squeezes in more green vegetables.
Provided by Colbys Mom
Categories < 30 Mins
Time 27m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Make sauce: combine all ingredients in a small bowl.
- Heat oil in nonstick skillet; add onion, half the zucchini and cook 3-4 minutes, until tender.
- Cool.
- Toss beef with zucchini mixture, Worcestershire sauce, salt and pepper.
- Shape into four 1/2" thick patties.
- Heat grill pan.
- Grill patties 5-6 minutes per side until an instant-read thermometer inserted into side of burger registers 160 degrees (165 degrees for turkey).
- Place burgers, sauce, and remaining zucchini inside pita.
TURKEY-ZUCCHINI BURGERS
Consider this your dependable, blank-slate turkey burger that will always be juicy and well-seared no matter how you embellish it. Add ground spices, such as cumin or garlic powder; chopped herbs; or Worcestershire sauce or anchovies for umami - or leave the patty alone. With just a swipe of ketchup or mustard, it'll hold its own. Grated zucchini keeps the burgers moist, mayonnaise helps bind and brown them, and salting only on the outside ensures that the meat stays tender. (For a cheeseburger, drape sliced cheese on the patties before the last 2 minutes of cooking and cover the pan.)
Provided by Ali Slagle
Categories dinner, easy, lunch, quick, burgers, poultry, main course
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Lightly grease a plate with neutral oil and set aside. In a medium bowl, mix together the turkey, zucchini and mayonnaise. Form 4 patties, each about 4 1/2 inches wide (about 5 ounces). Press a small dimple in the center of each patty, then place the burgers on the plate and refrigerate to firm up for at least 5 minutes (or keep them covered for up to 2 days).
- Heat a large (12-inch) cast-iron or nonstick skillet over medium-high. Add about 1 tablespoon oil to the skillet to lightly coat. Generously season the tops of the patties with salt and pepper. Add the patties, seasoned-side down, to the skillet and cook until seared and dark brown, 3 to 5 minutes. (Don't press down; that'll release juices.) Season the tops generously with salt and pepper, then flip and cook until cooked through, 3 to 5 minutes, turning the heat down as necessary to avoid scorching.
- Transfer to a clean plate and let rest for at least 5 minutes before building into a burger on the buns with desired toppings and condiments.
VEGGIE BURGERS WITH ZUCCHINI AND CORN
Bright zucchini, sweet corn, nutty millet, and creamy white beans add vibrant flavor and texture to these hearty, grill-able vegetarian burgers. Bonus: they're gluten-free!
Provided by Katherine Sacks
Categories Vegetarian Vegan Wheat/Gluten-Free Zucchini Corn Bean Grill Back to School No Meat, No Problem
Yield 4 servings
Number Of Ingredients 18
Steps:
- Cut onion in half crosswise. Slice one-half into 1/4" rings; set aside. Finely chop remaining onion. Pulse chopped onion, garlic, cornmeal, 3/4 cup zucchini, 2 Tbsp. beans, and 2 Tbsp. corn in a food processor until finely chopped, 30-45 seconds.
- Heat 1 Tbsp. oil in a large skillet over medium. Add chopped onion mixture and cook, stirring occasionally, until mixture begins to soften and thicken, 3-4 minutes. Add remaining 3/4 cup zucchini and cook, stirring occasionally, until zucchini begins to soften and become translucent, 3-4 minutes more.
- Transfer mixture to a large bowl and gently mix in millet, 1/4 cup basil, 3/4 tsp. salt, 3/4 tsp. pepper, and the remaining beans and corn until well combined. Form mixture into 4 (1"-thick) patties. Cover with plastic and freeze 20 minutes.
- Meanwhile, combine mayonnaise, lime zest, lime juice, and remaining 1/4 cup basil in a small bowl; set aside.
- Prepare a grill for medium-high heat or heat a grill pan or cast-iron skillet over medium-high; oil grate or pan. Toss reserved onion rings with 1 Tbsp. oil and remaining 1/4 tsp. salt and 1/4 tsp. pepper. Cook onion rings until softened and lightly charred, about 5 minutes.
- Brush patties all over with oil. Cook, flipping once, until medium brown and toasted, about 7 minutes on each side; add 1 slice cheese to each during last 3 minutes of cooking. Transfer onions and burgers to a plate. Toast buns until golden brown, about 30 seconds.
- Place 1 piece lettuce on each bottom bun and top with a burger. Top with onions. Spread 1 Tbsp. basil mayonnaise on each top bun, add smashed avocado, and close sandwiches.
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